Expansion: In July 2020, Barry Callebaut completed the acquisition of GKC Foods (Australia), a producer of chocolate, coatings and fillings. Barry Callebaut also entered into a long-term outsourcing agreement with a leading Australian snacking company, to supply them with 100% sustainable chocolate. This outsourcing agreement, combined with the recent acquisition, will enable the Group to accelerate growth in the two still largely captive markets of Australia and New Zealand. In June 2020, Barry Callebaut added a fourth production line to its Senoko plant in Singapore, a significant contribution to the Group’s largest chocolate factory in Region Asia Pacific, to meet increasing demand in the Asia-Pacific markets.
In Region EMEA, Barry Callebaut signed in May 2020 an agreement with a large chocolate confectionery manufacturer in Eastern Europe, for the long-term supply of compound and chocolate. The ramp-up starts in the first quarter of fiscal year 2020/21. Earlier this year, Barry Callebaut inaugurated the revamped CHOCOLATE ACADEMY™ Center in Banbury, as part of the Group’s growth strategy in the UK, which is one of Europe’s biggest chocolate confectionery markets in volume terms.
The Group also deepened in October 2020 its presence in Latin America by laying the foundation stone for a new cocoa sourcing facility in Duran, Ecuador. With this investment, the Group intends to seize the opportunities in Ecuador, the world’s third largest and fast growing cocoa producing country.
Innovation: In October 2020 the Callebaut brand introduced its remastered Finest Belgian Chocolate range, improving taste and optimizing workability. In addition, artisans can now tell their own bean-to-bar story by tracing the 100% sustainable cocoa bean selection back to the cocoa farming communities.
In tune with shifting consumer attitudes towards tasty and nutritious food and drinks that also do good for the planet, Barry Callebaut launched under its new brand Cabosse Naturals in October 2020, a range of 100% pure cacaofruit ingredients: pulp, juice, concentrate and cascara. The ingredients enable brands, artisans and chefs to create delicious cacaofruit experiences in the form of beverages, ice creams, snacks, yogurts, and chocolate confectionery.
In February 2020, Barry Callebaut introduced the 100% dairy-free ‘M_lk Chocolate’. This chocolate satisfies the growing demand for plant-based indulgence and is part of the growing portfolio of ‘Plant Craft’ products ranging from chocolate, nuts and fillings to decorations. Also in February 2020, Mona Lisa, Barry Callebaut’s global decorations brand, launched ‘Mona Lisa 3D Studio’, the world’s first personalized 3D printed chocolate at scale. Hotels, pastry chefs and coffee chains can now excite their customers with previously unseen chocolate experiences.
Cost leadership: In July 2020, Barry Callebaut successfully placed its second Schuldscheindarlehen. The issuance of a CHF 450 million equivalent Schuldscheindarlehen further strengthened the Group’s committed long-term liquidity structure at attractive rates, with a weighted average maturity of 5.4 years, and reduced Barry Callebaut’s reliance on uncommitted short-term funding sources.
Furthermore, Barry Callebaut invested in the fiscal year under review significantly in the simplification and digitalization of its processes and tools. These investments helped to control costs and have been instrumental in maintaining business continuity during the pandemic. The Group also accelerated the centralization of resources at its Shared Service Center in Lodz, Poland, which bundles Finance, IT, Procurement and HR activities.
Sustainability: In October 2020, Barry Callebaut reached an important milestone on its journey towards 100% sustainable chocolate: All global Gourmet brands of Barry Callebaut are now exclusively sourcing 100% sustainable cocoa for their chocolates.
In July 2020, Forever Chocolate was recognized by Sustainalytics as the #2 sustainability strategy, out of 182 assessed companies in the packaged food industry. Sustainalytics is the leading company assessing the industry’s efforts to manage the environmental, social and governance risks in supply chains. For the second straight year, Sustainalytics gave Barry Callebaut a top ranking, showing that the Group is consistently leading among peers.
In September 2020, Barry Callebaut disclosed its direct cocoa suppliers in Côte d’Ivoire, Ghana and Cameroon. By publicly sharing this information, Barry Callebaut is contributing to transparency and traceability in its cocoa supply chain and showcasing the Group’s data collection capabilities and its confidence in the robustness of its data. Also in September 2020, Japanese chocolate manufacturers, artisans and retailers partnered with the Cocoa Horizons Foundation to improve the livelihoods of cocoa farmers and their communities and to drive sustainable indulgence in Japan.